12 months+.
Coriander Powder, Cumin Powder, Black Salt, Amchur Powder, Garlic Granules, Caraway Seeds, Black Pepper, Mint, Asafoetida, Kashmiri Red Chilli. May contain traces of NUTS.
Use Shemin’s Chaat Masala as a finishing seasoning. Simply sprinkle over cooked dishes like curries, roasted vegetables, salads, or eggs to add an instant burst of flavour.
It’s perfect for recipes like our Chicken Chaat Curry or Spicy Eggs with Chaat Masala, giving them that signature tangy lift.
Top Tip: Start with a small pinch and adjust to taste – a little goes a long way.
Well well. I did my chicken wings with Ras El Hanout in the oven and froze them. Decided to have some for supper and fancied noodles along with them! How would I do them. Having never used Chat Masala I thought ok let’s give it a go. What a result. Fried generous heaped tsp of spice in oil for about 45 seconds, added some butter and fried a sliced onion until soft. Meanwhile poured boiling water over dried noodles ( 1 1/2 nests) and left for 4 mins. Then cooled under cold water and left to drain thoroughly. Added now cooled onion mixture to well drained noodles and gave a good toss to cover with oil and spice. Put in fridge for about 8 hours and then into oven covered with foil at 180 fan for 20 to 30 mins. Defrosted Wings also heated at same time. ( I’m sure you could reheat in microwave if you want) Sat outside in brilliant evening sun, beer (or two) in hand and devoured the lot. Highly recommend. Obviously increase amounts according to the numbers you are feeding. I’m sure would go equally well with prawns - and very cold white Pinot!!
Shemin’s Chaat Masala brings a bold, tangy twist to your cooking. This classic Indian spice blend adds a fresh, slightly spicy kick and works beautifully sprinkled over everything from curries to salads and eggs.
Verified curry lover
Well well. I did my chicken wings with Ras El Hanout in the oven and froze them. Decided to have some for supper and fancied noodles along with them! How…
